"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Bourguignonne Recipe

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This recipe for Beef Bourguignonne, by , is from The Weeks - Barrowman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lynda Welage

Category:
Category:

Ingredients:  
Ingredients:  
1 cup quartered mushrooms
cup frozen peas
cup frozen sliced carrots
canned ready to serve beef broth
cup dry red wine
cup canned crushed tomatoes
1 tbsp. tomato paste
2 tsp. flour
1 clove garlic, minced
lbs. boneless beef sirloin cut into 1 inch cubes and broiled until medium
tsp. rosemary leaves
⅛ tsp. salt
⅛ tsp. pepper

Directions:
Directions:
1. In 1 qt. microwaveable casserole, combine all ingredients, except beef, rosemary, salt, and peer.
2. Stir to dissolve tomato paste and flour.
3. Microwave on high for 5 minutes until mixture thickens and vegetables are tender, stirring every 2 minutes.
4. Add remaining ingredients and stir to combine; microwave on high for 1 minute until beef is heated through.

 

 

 

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